Pancake Pudding
We've taken bread and butter pudding to a whole new level!30 prep
40 cook
Serves 8-10
Ingredients
- 10 Buttermilk Pancakes (Premade)
- 150 mlMilk
- 200 mlDouble Cream
- 60 mlMaple Syrup
- 3 Large Eggs
- 1 tspVanilla Extract
- Lemon Zest (1/2 a lemon)
- 8 to 10 rashersBacon
- Blueberries
Give your pancakes a custardy twist this pancake day! Layers of buttermilk pancakes filled with fresh blueberries and crispy bacon, baked in a maple syrup custard. Serve fresh out of the oven with a scoop of freshly whipped vanilla cream.
Method
In a large jug or bowl, whisk all of the ingredients together then set aside.
(milk, double cream, maple syrup, 3 large eggs,vanilla extract and the rind of half a lemon)
On medium heat, cook bacon rashers until the edges start to crisp. Drain off the excess oil using a paper towel and then slice into pieces.
Lightly grease an ovenproof dish. Cut each pancake in half and arrange in the dish. Stick in the bacon slices and scatter over blueberries (making sure some go between the pancakes too). Pour over the custard mixture and let sit for 30 mins.
Preheat the oven to 170ºC and bake for 35 mins. If the edges of the pancakes start to brown too much then cover over some silver foil.
Carefully remove from the oven and leave to cool slightly for 5 minutes. Enjoy with an extra drizzle of maple syrup and a scoop of freshly whipped vanilla cream.
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